Ingredients
- 250g block PHILADELPHIA Cream Cheese
- softened and chopped
- 3/4 cup ETA* Lemon Spread
- 1/2 cup milk
- 1 cup caster sugar
- 6 eggs
- separated
- grated rind of 2 lemons
- 60g polenta and
- 1/2 cup boiled water
- combined and cooled
- 200g almond meal
- fresh cream (optional)
Instructions
- Combine Philly*, lemon spread and milk in a saucepan, over gentle heat until melted.
- Whisk well and allow to cool.
- (The mixture will be lumpy.)
- Beat the sugar, egg yolks and lemon rind until thick, fold in cooled cream cheese mixture, polenta and almonds.
- Beat egg whites until stiff peaks form, and gently fold through.
- Pour the mixture into a greased and lined 23cm spring form pan.
- Bake in a moderately slow oven 150C (fan forced 130C) for 1 1/4 to 1 1/2 hours or until cake is cooked through.
- Turn oven off, open door and allow cake to cool slowly in the oven.
- Dust the cake liberally with icing sugar, slice and serve with a dollop of pure cream.
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